FAQ

SOME ANSWERS TO OFTEN ASKED QUESTIONS:

HOURS: I am available to deliver cakes Wednesday through Saturday. I can be available outside of those hours for an additional $500

SHOP: I don’t have a physical location, and don’t keep any cakes on hand. I am a home bakery, and make everything to order.

PRICE QUOTES: In order to give you a price quote, I’ll need to know the cake flavor, configuration, delivery destination, and see some inspiration photos or get a detailed description of your desired aesthetic. If you haven’t decided these details yet, head on over to the “ordering” page to see a list of rough pricing estimates.

REFRIGERATION: If available, whole cakes should stay refrigerated until about two hours before serving. Or, they can stay unrefrigerated for about a day if in the shade/indoors. It’s important to serve your cake at room temperature so that the buttercream has a chance to soften. I use all butter, no crisco, in my frosting, so it’s firm straight from the fridge. Also, foods just taste better and more intense at room temperature; that’s why nice red wines and expensive cheeses are served at room temp, but please refrigerate leftovers. Whole cakes will last for about 5 days if refrigerated.

TASTINGS: I have a couple of options for tastings. I have previously frozen slices of my signature cakes available for $15/ea, or I can make tastings fresh for $60/slice

CAKE TOPPERS: I don’t offer wedding toppers, I’m happy to add them on top, but you will be responsible for sourcing your own.

FLOWERS: Ideally your florist will provide the blooms for the cake so everything matches perfectly. I’m happy to source flowers, but I cannot guarantee that I can match them to the rest of your arrangements. I just don’t have access to the same flower purveyors that the pros have.

CUPCAKES: I don’t offer cupcakes. They begin to dry out immediately, since they are not fully sealed with frosting. I think the ration of cake to frosting to filling is all wrong and isn’t a good representation of my work. And lastly, no one looks cute eating a cupcake. An alternative is to have a sheet cake in the back that can be cut and plated before the cake ceremony so that slices are ready to serve to the guests.

PORTION SIZE: My cake tiers are around 5” tall, and I recommend serving a 1”x2” slice of cake. you can opt to serve larger or smaller slices. There will be a range of portion sizes for your guest count depending on the cake configuration.